Chipotle-glazed roast chicken with sweet potatoes

I got this one from a recent issue of Fitness Magazine. It was a hit around here.

4 sweet potatoes diced
2 1/2 tbs olive oil
4 chipotle chili's in adabo sauce, minced
2 tbs honey
2 cloves garlic, minced
2 tsp cider vinegar
1 1/4 salt
1 tsp cumin
1/2 tsp cinnamon
6 boneless skinless chicken breasts rinsed and patted dry

Preheat oven to 400. In a medium bowl, toss the sweet potatoes in the olive oil and scatter on the bottom of a roasting pan. Roast for 15 minutes

In small bowl, mix together the chilies, garlic, honey, vinegar, salt, cumin and cinnamon to make a paste. Rub the paste evenly over each breast.

Place chicken breasts on top of the sweet potatoes and roast until the chicken is just cooked through, about 25-30 minutes.

Rice Cooker Mexican Rice

I love this one because is is easy and cooks itself in the rice cooker. (I LOVE my rice cooker!)

1 cup rice(you can use brown. I found Basmati is best if you're using brown)
2 1/2 cups chicken broth or water if veggie!
6 oz tomato paste
2 tbs butter
1/2 cup diced onion
4 oz canned diced green chili's

Put all ingredients in rice cooker and set on proper setting, when done enjoy!